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Wednesday, January 6, 2010

Smoky Sun-Dried Tomato Cheese Spread

Ingredients:

1 lb cream cheese (Tofutti Better Than Cream Cheese--Non-Hydro is what I use)

2 tbsp port wine reduction*

1 tbsp cider vinegar

7-8 oz sun dried tomatoes in olive oil (drained)

2 tbsp brown rice syrup

2 tsp lemon juice

1 tsp cracked black pepper

1 tsp salt

1/2 tsp smoked paprika (optional)

Add all ingredients to a food processor and blend well (2min minimum so as to finely mince the tomatoes.) Refrigerate over-night for flavors to meld and spread to thicken. For a dip instead of a spread, double the water to 1/2 cup, or until desired consistency is reached.

Port Reduction

3 cups ruby port

3 tbsp dehydrated onion flakes

3 bay leaves

Bring to low boil uncovered. Reduce down to 1/2 cup, siring frequently with a whisk (about 30min). Strain. With the back of a mixing spoon, press onions of liquid, and save for something else.